Cooking and Barbecue Magazine

Free Online Cooking and Barbecue Magazine

FREE Cooking and Barbecue Magazine page contents .

Chicken Kofta Curry Recipe

Chicken kofta curry is a special Mughlai cuisine that is popular among the Indians during the festival of Eid. The chicken kofta resembles the meatballs we use in the Italian dish, spaghetti and meatballs. But the chicken kofta by itself has an abundance of flavor oozing out of it.

The rich taste of this curry can win your guests’ hearts in no time with the subtle combination of different spices, yogurt and buttery chicken, always leaving you wanting more.

Minced chicken-500gm
Ginger-Garlic paste-1 tbsp
Tomato puree-½ cup
Coriander powder-½ teaspoon
Cumin powder-½ teaspoon
Garam masala powder-1 teaspoon
Red chilli powder-1 teaspoon
Black pepper-1 pinch, powdered
Onion-4 medium, chopped
Mustard oil-¼ cup
Yoghurt (curd)-1/2 cup, beaten
Coriander leaves-1 handful, chopped
Salt-3 pinches

Step 1:
Marinade the minced chicken with salt and pepper and keep aside for at least 2 hours. If you want, you could add a tinge of lemon juice.
Step 2:
Heat a wok with some mustard oil in it and sauté the onions until deep golden brown. Add ginger garlic paste to this and sauté again for about 5 minutes. After 5 minutes, add in the tomato puree followed by the coriander and cumin powder.
Step 3:
Add the red chilli powder and cook until oil leaves the masala mixture in the pan. Put in the garam masala to this and give it a nice stir so that everything gets incorporated together.
Step 4:
After a few minutes of cooking the masala, take about 2 tablespoons of this masala and add it to the raw minced chicken.
Step 5:
Over low flame, add about a cup of yogurt to the masala in the wok. Make sure it is over low heat in order to keep the yogurt consistent. You can add water to adjust the consistency of the gravy between thick and light.
Step 6:
While the masala is simmering away in the pan, shape the minced mixture equally into lemon sized balls. Heat a tablespoon of oil till moderately hot. Fry the kofta balls till golden brown and keep aside.
Step 7:
Add the shallow fried kofta balls to the simmering gravy, and let simmer for about 10 minutes until koftas are tender.
Garnish with fresh coriander.

Find this and other Great articles and Recipes at Pitmaster and the SUBSCRIBE 

Republished by Blog Post Promoter

Posted in: Articles, Recipes

About the Author:

Comments are closed.